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The flavors change, but the process remains the same.
It isn't the cold weather. Here's what drives the December spike, and the 10 brands that cash in most.
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Mexico City sets the mood, but the glass earns the attention
Oct 28, 2026
Two yeasts and three barrel components make a tequila with intent
Nov 4, 2026
Michoacán agave, distilled at Cascahuín and bottled at Juanacatlán
The bottle commands attention, but the refreshing blanco inside earns it
Brick ovens and open fermentation set expectations the glass never meets
Pepper, minerals, and mint find a welcome home in a tequila mojito
An 1892 cantina, a distinctive clay jug, and a disappointing pour
Agave grown at 7,000 feet makes a convincing case for the Highlands
At $42.99, the taste earns attention beyond the celebrity connection
Oct 26, 2026
A $34.99 pour with enough complexity to keep everyone interested
Three ages, two oaks, and 88.8 proof lean into the barrel
Navichi Springs water takes the long way to your glass
Six months in oak, with balanced flavors and a lighter body
Bacardi’s big seller proves selling well isn’t the same as tasting good
30 months in Burgundy and Loire wine casks makes the oak count
Oct 21, 2026
Two weeks with pepper extract makes cocktail heat the whole point
Every bottle we scored 90 points or higher, January 1 through October 18
Every Tequila Report list in one place, sorted by what you're actually shopping for.
Fifteen reviewers scored more than 350 brands. Here are their favorites.
Arriesgado's two 89-point bottles are made with mallets, fire, and patience.
Two families, Chardonnay barrels, and ceramic bottles worth giving and keeping.
Four traditional techniques almost no brand uses
Fourteen answers to the questions most drinkers stop asking too soon.
Four master distillers explain why smooth tequila is made, not fixed.